| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Italian5 | 4 | Servings |
INGREDIENTS
| 1 | T | Thin slivers of garlic |
| 12 | oz | Spaghetti |
| 2 | T | Pignoli, toasted in hot |
| skil | ||
| 2 | c | Fresh or frozen broccoli |
| 1 | Grated parmesan cheese | |
| 1/3 | c | Olive oil |
INSTRUCTIONS
Heat oil in a medium skillet over low heat; stir in garlic. Saute, stirring, just until edges begin to turn golden, about 3 minutes. Add the broccoli; cover and cook over low heat until tender, about 5 minutes. Cook spaghetti til al dente. Toss with broccoli and garlic oil; sprinkle with pignoli and grated cheese before serving. Per serving: 480 Calories (kcal); 20g Total Fat; (37% calories from fat); 11g Protein; 64g Carbohydrate; 1mg Cholesterol; 29mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 776
Calories From Fat: 318
Total Fat: 36.3g
Cholesterol: 48.6mg
Sodium: 871.6mg
Potassium: 635.1mg
Carbohydrates: 77.8g
Fiber: 3.9g
Sugar: 2.8g
Protein: 34.6g